 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
My version of a traditional Bolognese sauce served over penne pasta. Manjia! Ingredients:
1 -1 1/2 lb penne pasta |
6 slices bacon, sliced thin |
1/2 lb ground chicken |
1/2 lb ground beef |
1/2 lb italian pork sausage |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup red bell pepper, chopped |
1 small zucchini, chopped |
5 garlic cloves, minced |
1 (28 ounce) can whole tomatoes or 1 (28 ounce) can diced tomatoes, pureed in the blender |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 cup dry red wine |
1 1/2 teaspoons rosemary |
1 teaspoon ground nutmeg |
1/4 cup sauterne or 1/4 cup marsala |
1 cup fat-free evaporated milk (or regular) |
Directions:
1. Sauté bacon until fat is rendered; drain fat.
2. Add ground chicken, beef, and sausage; brown and drain fat.
3. Add onion, celery, carrot, zucchini, and garlic; sauté until onion is clear.
4. Add tomatoes, tomato sauce, tomato paste, red wine, rosemary, and nutmeg; Simmer 45 minutes.
5. Add Sauterne or Marsala; simmer 10 minutes.
6. Add evaporated milk to smooth out sauce.
7. Serve over hot cooked penne pasta.
|
|